Chicken and Cabbage Soup Recipe
This chicken and cabbage soup is a cozy soup that you'll want to make year-round! Full of chicken and veggies like carrots, potatoes, and peas, this cabbage chicken soup is hearty, flavorful, and so easy to make!
Print
Pin
Servings: 5 to 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, chopped
- ½ teaspoon salt
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 6 cloves garlic, finely chopped
- 1 pound baby yellow potatoes, quartered
- ½ medium head green cabbage, cut into bite-sized pieces
- 1 pound chicken thighs boneless, skinless
- 10 cups chicken stock
- 2 tablespoons dried Italian seasoning
- 1 cup frozen peas
- 1 tablespoon vinegar, such as red or white wine, apple cider vinegar or white distilled vinegar
- additional salt, to taste
- black pepper, to taste
Instructions
- Heat butter and oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- Once melted, add the onions and saute for 3 minutes. Add the salt and saute for another minute.
- Add the carrots, celery, and garlic and saute until the vegetables have softened, around 6 to 8 minutes.
- Add the potatoes, cabbage, chicken thighs, Italian seasoning, and broth and simmer for 10 to 12 minutes or until the chicken thighs have cooked through.
- Remove the chicken thighs and shred them. Add them back into the pot and simmer for another minute or two or until the potatoes are tender.
- Stir in vinegar and peas and season with additional salt and pepper to taste if desired.
Nutrition
Calories: 565kcal | Carbohydrates: 50g | Protein: 32g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 1062mg | Potassium: 1489mg | Fiber: 8g | Sugar: 15g | Vitamin A: 4651IU | Vitamin C: 68mg | Calcium: 135mg | Iron: 4mg